| Boil the rice for about seven minutes in water and drain well; set aside. Cut the tops cut off of the peppers and scoop out the seeds and ribs. Set aside. Preheat oven to 350 degrees. Combine all ingredients except peppers and tomato sauce. Loosely stuff peppers with mixture; standing them upright in a baking dish just large enough to hold them. Pour tomato sauce over peppers; adding enough water so that the sauce comes about one-forth up the sides of the peppers. Cover the dish and bake, basting occasionally with sauce, 45 minutes. Uncover pan, and continue baking until the peppers are tender and filling is cooked, about 20 minutes. Remove from oven, cover and allow to rest for 5 minutes before serving. Note: You can use Italian sausage for this recipe too. Recipe from Brenda Hyde of OldFashionedLiving.com |
